CN103461518B - Blood ball and production method thereof - Google Patents
Blood ball and production method thereof Download PDFInfo
- Publication number
- CN103461518B CN103461518B CN201310393033.2A CN201310393033A CN103461518B CN 103461518 B CN103461518 B CN 103461518B CN 201310393033 A CN201310393033 A CN 201310393033A CN 103461518 B CN103461518 B CN 103461518B
- Authority
- CN
- China
- Prior art keywords
- blood
- ball
- blood ball
- bean curd
- tsaoko
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 210000004369 blood Anatomy 0.000 title claims abstract description 83
- 239000008280 blood Substances 0.000 title claims abstract description 82
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000013527 bean curd Nutrition 0.000 claims abstract description 22
- PUKLDDOGISCFCP-JSQCKWNTSA-N 21-Deoxycortisone Chemical compound C1CC2=CC(=O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@@](C(=O)C)(O)[C@@]1(C)CC2=O PUKLDDOGISCFCP-JSQCKWNTSA-N 0.000 claims abstract description 21
- FCYKAQOGGFGCMD-UHFFFAOYSA-N Fulvic acid Natural products O1C2=CC(O)=C(O)C(C(O)=O)=C2C(=O)C2=C1CC(C)(O)OC2 FCYKAQOGGFGCMD-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000002509 fulvic acid Substances 0.000 claims abstract description 21
- 229940095100 fulvic acid Drugs 0.000 claims abstract description 21
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 19
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- 235000006468 Thea sinensis Nutrition 0.000 claims description 20
- 235000020333 oolong tea Nutrition 0.000 claims description 20
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 18
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 14
- 240000004760 Pimpinella anisum Species 0.000 claims description 14
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000009423 ventilation Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 2
- 238000011017 operating method Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 abstract 1
- 240000002943 Elettaria cardamomum Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000005300 cardamomo Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241001494479 Pecora Species 0.000 description 10
- 241000207961 Sesamum Species 0.000 description 10
- 241000282898 Sus scrofa Species 0.000 description 10
- 241000272525 Anas platyrhynchos Species 0.000 description 9
- 235000013330 chicken meat Nutrition 0.000 description 8
- 210000002784 stomach Anatomy 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 239000002304 perfume Substances 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 6
- 230000029087 digestion Effects 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 102000009123 Fibrin Human genes 0.000 description 4
- 108010073385 Fibrin Proteins 0.000 description 4
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 4
- 229950003499 fibrin Drugs 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 241000272814 Anser sp. Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000035568 catharsis Effects 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004907 flux Effects 0.000 description 2
- 239000002923 metal particle Substances 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- QJZYHAIUNVAGQP-UHFFFAOYSA-N 3-nitrobicyclo[2.2.1]hept-5-ene-2,3-dicarboxylic acid Chemical compound C1C2C=CC1C(C(=O)O)C2(C(O)=O)[N+]([O-])=O QJZYHAIUNVAGQP-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 102000005686 Serum Globulins Human genes 0.000 description 1
- 108010045362 Serum Globulins Proteins 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- 206010044302 Tracheitis Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003500 flue dust Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 239000004021 humic acid Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000003077 lignite Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- -1 seralbumin Proteins 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a blood ball and a production method thereof, and belongs to the food processing field. The blood ball is prepared from main raw materials (fresh blood, bean curd and fresh meat), as well as table salt, chilli powder, oolong, Chinese cinnamon, star anise, tsaoko cardamom, fulvic acid, vegetable oil, sesame and the like through roast-smoking after forming, the produced blood ball has the characteristics of high protein, low fat, low cholesterol, and low nitrite, benzopyrene and other harmful substances, is excellent is color, aroma and taste, and spicy and tasty, can promote the appetite, is convenient to store and eat, is notorious and healthy, has the distinct local feature and is suitable for scale production.
Description
Technical field
The present invention relates to an a kind of blood ball and preparation method, belong to food processing field.
Background technology
A pig blood ball, also known as blood cake bean curd, it is the special product of Shaoyang, Hunan, start between Kangxu's year, successive dynasties pass on from one to another, so far existing centuries history, because of its degree of saltiness appropriateness, cured perfume (or spice) is good to eat, be easy to preserve, instant and being liked by a lot of people, soybean curd nutrition is also very abundant, not only containing iron, calcium, phosphorus, the various trace elements of the needed by human such as magnesium, also containing carbohydrate, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ", soybean can directly be cooked edible, the digestibility of human body to its protein only has 65%, and make bean curd digestibility and can rise to 92-95%.
Animal blood resource is very abundant, mainly contain chicken, duck, goose and pig blood etc., their iron-holder is higher, easily be absorbed by the body utilization, can prevent and treat hypoferric anemia, the effect of also favourable intestines defaecation, in addition, animal blood can also remove the turbid dirt of sediment of enteric cavity, has catharsis to the harmful substance such as dust and metal particle, is body soils " street cleaner "; Ox blood nature and flavor are salty, flat, nontoxic, have enrich blood, effect of regulating blood condition, ox blood is rich in the nutritional labelings such as a large amount of protein, vitamin and enzyme, cures mainly bloody flux, the weakness of the spleen and the stomach and deficiency of blood through the disease such as closing; The courageous and upright taste of sheep is salty, have invigorate blood circulation, enrich blood, effect of blood stanching, stasis transforming, main component in sheep blood is except the moisture containing 4/5, it is then multiple proteins, mainly hemoglobin, seralbumin, serum globulins and a small amount of fibrin, in addition, also containing the composition such as lipid and grape inorganic salts such as a small amount of phosphatide, cholesterol in sheep blood, bloody flux can be controlled, have blood in stool, the weakness of the spleen and the stomach and deficiency of blood is through the disease such as closing; Chicken blood has sharp intestines defecating feces excretion, the turbid dirt of sediment of enteric cavity can be removed, to the harmful substance such as dust and metal particle, there is catharsis, to avoid accumulation property poisoning, chicken blood contains fibrin ferment, and fibrin ferment can make blood collosol state celloglobulin generate rapidly insoluble fibrin, make blood clotting, therefore have anastalsis, chicken blood can also provide good protein and various trace elements for human body, all helpful to malnutrition, kidney disease, angiocardiopathy and taking good care of after being ill; Duck blood is boiled or cooks rear food it, can lose blood consumptive disease, women of solution to pass through the diseases such as the dizzy and drug poisoning of hectic fever, blood-head upper punch, apoplexy; Pig blood contains plurality of inorganic salt and trace element, and as sodium, potassium, phosphorus, iron, zinc, manganese, copper and cobalt etc., these elements are all that human body can not lack, according to analysis, iron content 45 milligrams in every 100 grams of pig blood is high compared with the content in meat 100 times.
Current commercial type be mainly a pig blood ball, seasoning matter choose dullness and materials are different, taste and mouthfeel are also different, in order to prevent product corrupt, the residual volumes such as nitrite are too high, traditional bbq technology makes the adhesion amount in BaP too high, this all serious harm health, the meat added is pork (being mainly streaky pork), its fat content is too high, and fat, the careful food of blood fat the higher person, therefore needs a kind of brand-new technique and formula, product delicious food is developed simultaneously, expandable consumption market with health.
Tea Polyphenols contained by oolong tea has strong antioxidation, effectively can suppress the formation of nitrite, and meanwhile, oolong tea also has that lipopenicillinase, fat-reducing, cancer-resisting, elimination are tired, many effects such as promoting digestion greasy, anti-inflammation and sterilization, anti-decrepit beauty.
Fulvic acid is a kind of natural products, prove through pharmacological evaluation, without any side effects to human body, fulvic acid can increase body immunity, adjustment functions of intestines and stomach, improve microcirculation, increase cardiac muscle nutritional blood flow, also can treat the various diseases such as stomach trouble, tracheitis, hypertension, tumour, fulvic acid is brown, soy sauce can be replaced as colouring agent, and consumption is few, safety and Health.
Summary of the invention
The object of the present invention is to provide an a kind of blood ball, this blood ball is obtained by following raw material, each raw material and percentage by weight are: bean curd 45 ~ 60%, fresh meat 15 ~ 25%, blood 10 ~ 12%, salt 3 ~ 5%, chilli powder 3 ~ 5%, oolong tea 1 ~ 2%, cassia bark 0.8 ~ 1%, anise 0.8 ~ 1%, tsaoko 0.5 ~ 0.8%, fulvic acid 0.05 ~ 0.1%, vegetable oil 3 ~ 4%, sesame 2 ~ 4%, the percentage by weight sum of all raw materials is 100%.
Another object of the present invention is to the preparation method that this blood ball is provided, specifically carry out according to the following steps:
(1) smash into mud to pieces after being filtered dry by the water of thumbnail, green meat is made granulating, for subsequent use;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to 80 ~ 100 orders respectively, for subsequent use;
(3) in bean curd mud, add fresh meat grain, blood, salt, chilli powder, oolong tea, cassia bark, anise, tsaoko, fulvic acid, vegetable oil and sesame are uniformly mixed;
(4) stick with paste to pinch into stick together mixing the bean curd of preparing burden, insert ventilation until surface moisture is air-dry;
(5) fire-cure the blood ball obtained in step (4) under the condition of 50-60 DEG C 8-10 days, obtains finished product.
Blood of the present invention is animal blood, comprises the edible animal bloods such as chicken blood, duck blood, goose blood, pig blood, sheep blood, ox blood.
When fire-cureing, a blood ball and fire-cure and be provided with the active carbon of network between bavin material, described in the bavin material that fire-cures stacked together from the bottom to top by timber, wood chip and chaff shell.
Fulvic acid in the inventive method be pharmaceutical grade fulvic acid or with reference to the obtained fulvic acid of method in patent application 200810233669.X " oxidation and degradation of brown coal produces the method for humic acid and salt thereof " (with free of contamination hydrogen peroxide as oxidant, and through purifying, obtained fulvic acid), commercial refining fulvic acid, after heavy metal analysis does not exceed standard, also can use.
The invention has the beneficial effects as follows: the blood ball excellent in color obtained by the present invention, cured perfume (or spice) is good to eat, can improve a poor appetite, there is high protein, low fat, low cholesterol and be easy to the features such as preservation, at least undergo no deterioration in half a year, product of the present invention adopts active carbon to absorb the BaP in flue dust in the process of fire-cureing, and the adhesion amount in the BaP in a blood ball and residual quantity are reduced greatly, and then reduces the carcinogenic risk to human body.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but scope is not limited to described content.
Embodiment 1
Component and the percentage by weight of the pig blood ball of the present embodiment are: bean curd 45%, beef 20.1%, fresh porcine blood 12%, salt 5%, chilli powder 5%, oolong tea 2%, cassia bark 1%, anise 1%, tsaoko 0.8%, fulvic acid 0.1%, soybean oil 4%, sesame 4%, the percentage by weight sum of all components is 100%.
Described in the present embodiment, the preparation method of a pig blood ball is as follows:
(1) smash into mud to pieces after being filtered dry by the water of thumbnail, fresh beef is made granulating, for subsequent use;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to 80 orders respectively, for subsequent use;
(3) in 450g bean curd mud, add beef 201g, fresh porcine blood 120g, salt 50g, chilli powder 50g, oolong tea 20g, cassia bark 10g, anistree 10g, tsaoko 8g, fulvic acid 1g, soybean oil 40g, sesame 40g be uniformly mixed;
(4) stick with paste to pinch into stick together mixing the bean curd of preparing burden, insert ventilation until surface moisture is air-dry;
(5) the pig blood ball obtained in step (4) is fire-cureed 8 days under the condition of 60 DEG C, obtain finished product.
The cured perfume (or spice) of a pig blood ball produced is good to eat, stomach strengthening and digestion promoting, green nourishing.
Embodiment 2
Component and the percentage by weight of the ox blood ball of the present embodiment are: bean curd 60%, pork 15.85%, fresh ox blood 10%, salt 3%, chilli powder 3%, oolong tea 1%, cassia bark 0.8%, anise 0.8%, tsaoko 0.5%, fulvic acid 0.05%, corn oil 3%, sesame 2%, the percentage by weight sum of all components is 100%.
Described in the present embodiment, the preparation method of an ox blood ball is as follows:
(1) smash into mud to pieces after being filtered dry by the water of thumbnail, fresh pork is made granulating, for subsequent use;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to 90 orders respectively, for subsequent use;
(3) in 600g bean curd mud, add pork 158.5g, fresh ox blood 100g, salt 30g, chilli powder 30g, oolong tea 10g, cassia bark 8g, anistree 8g, tsaoko 5g, fulvic acid 0.5g, corn oil 30g, sesame 20g be uniformly mixed;
(4) stick with paste to pinch into stick together mixing the bean curd of preparing burden, insert ventilation until surface moisture is air-dry;
(5) the ox blood ball obtained in step (4) is fire-cureed 10 days under the condition of 50 DEG C, obtain finished product.
The cured perfume (or spice) of an ox blood ball produced is good to eat, stomach strengthening and digestion promoting, green nourishing.
Embodiment 3
Component and the percentage by weight of the sheep blood ball of the present embodiment are: bean curd 46%, the flesh of fish 25%, fresh sheep blood 10.73%, salt 4%, chilli powder 4%, oolong tea 1.4%, cassia bark 0.9%, anise 0.9%, tsaoko 0.6%, fulvic acid 0.07%, rapeseed oil 3.4%, sesame 3%, the percentage by weight sum of all components is 100%.
Described in the present embodiment, the preparation method of a sheep blood ball is as follows:
(1) smash into mud to pieces after being filtered dry by the water of thumbnail, the fresh flesh of fish is made into grain, for subsequent use;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to 90 orders respectively, for subsequent use;
(3) in 460g bean curd mud, add the flesh of fish 250g, fresh sheep blood 107.3g, salt 40g, chilli powder 40g, oolong tea 14g, cassia bark 9g, anistree 9g, tsaoko 6g, fulvic acid 0.7g, rapeseed oil 34g, sesame 30g be uniformly mixed;
(4) stick with paste to pinch into stick together mixing the bean curd of preparing burden, insert ventilation until surface moisture is air-dry;
(5) the sheep blood ball obtained in step (4) is fire-cureed 9 days under the condition of 54 DEG C, obtain finished product.
The cured perfume (or spice) of a sheep blood ball produced is good to eat, stomach strengthening and digestion promoting, green nourishing.
Embodiment 4
Component and the percentage by weight of the duck blood ball of the present embodiment are: bean curd 56.56%, chicken 15%, fresh duck blood 11%, salt 3.7%, chilli powder 3.5%, oolong tea 1.5%, cassia bark 0.85%, anise 0.8%, tsaoko 0.7%, fulvic acid 0.09%, peanut oil 3.8%, sesame 2.5%, the percentage by weight sum of all components is 100%.
Described in the present embodiment, the preparation method of a duck blood ball is as follows:
(1) smash into mud to pieces after being filtered dry by the water of thumbnail, new fresh chicken meat is made into grain, for subsequent use;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to 100 orders respectively, for subsequent use;
(3) in 565.6g bean curd mud, add chicken 150g, fresh duck blood 110g, salt 37g, chilli powder 35g, oolong tea 15g, cassia bark 8.5g, anistree 8g, tsaoko 7g, fulvic acid 0.9g, peanut oil 38g, sesame 25g be uniformly mixed;
(4) stick with paste to pinch into stick together mixing the bean curd of preparing burden, insert ventilation until surface moisture is air-dry;
(5) the duck blood ball obtained in step (4) is fire-cureed 9 days under the condition of 58 DEG C, obtain finished product.
The cured perfume (or spice) of a duck blood ball produced is good to eat, stomach strengthening and digestion promoting, green nourishing.
Claims (1)
1. a blood ball, it is characterized in that: this blood ball is obtained by following raw material, each raw material and percentage by weight are: bean curd 45 ~ 60%, fresh meat 15 ~ 25%, blood 10 ~ 12%, salt 3 ~ 5%, chilli powder 3 ~ 5%, oolong tea 1 ~ 2%, cassia bark 0.8 ~ 1%, anise 0.8 ~ 1%, tsaoko 0.5 ~ 0.8%, fulvic acid 0.05 ~ 0.1%, vegetable oil 3 ~ 4%, sesame 2 ~ 4%, and the percentage by weight sum of all raw materials is 100%;
Preparation method's operating procedure of a described blood ball is as follows:
(1) smash into mud to pieces after being filtered dry by the water of thumbnail, green meat is made granulating, for subsequent use;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to 80 ~ 100 orders respectively, for subsequent use;
(3) in bean curd mud, add fresh meat grain, blood, salt, chilli powder, oolong tea, cassia bark, anise, tsaoko, fulvic acid, vegetable oil and sesame are uniformly mixed;
(4) pinch into stick together mixing the bean curd mud of preparing burden, insert ventilation until surface moisture is air-dry;
(5) the blood ball obtained in step (4) is fire-cureed 8 ~ 10 days under the condition of 50 ~ 60 DEG C, obtain finished product;
Described blood is edible animal blood;
Described when fire-cureing, a blood ball and fire-cure and be provided with the active carbon of network between bavin material, described in the bavin material that fire-cures stacked together from the bottom to top by timber, wood chip and chaff shell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310393033.2A CN103461518B (en) | 2013-09-03 | 2013-09-03 | Blood ball and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310393033.2A CN103461518B (en) | 2013-09-03 | 2013-09-03 | Blood ball and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103461518A CN103461518A (en) | 2013-12-25 |
| CN103461518B true CN103461518B (en) | 2015-01-28 |
Family
ID=49786756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310393033.2A Active CN103461518B (en) | 2013-09-03 | 2013-09-03 | Blood ball and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103461518B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207162A (en) * | 2014-08-25 | 2014-12-17 | 安徽源牌实业（集团）有限责任公司 | Traditional blood tofu |
| CN104543019A (en) * | 2015-01-06 | 2015-04-29 | 湖南华德食品集团有限公司 | Processing method of instant small-particle pork blood ball |
| CN104824695A (en) * | 2015-03-24 | 2015-08-12 | 辽宁双增生物工程有限公司 | A preparing method of a pig-blood bean-curd roast sausage |
| CN111264629A (en) * | 2018-12-04 | 2020-06-12 | 溆浦县龙潭天然食品有限公司 | Instant pork blood ball food |
| CN114568643A (en) * | 2020-11-18 | 2022-06-03 | 湖南盛世丰花生物科技有限公司 | Preparation method of pork bean food |
| CN116138402A (en) * | 2023-03-17 | 2023-05-23 | 湖南美味佳瑶农业科技股份有限公司 | Pig blood balls and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120778A (en) * | 2007-09-12 | 2008-02-13 | 李雪萍 | Natto biological acid preparation |
| CN102986907A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Dried orange peel and toufu ball |
-
2013
- 2013-09-03 CN CN201310393033.2A patent/CN103461518B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120778A (en) * | 2007-09-12 | 2008-02-13 | 李雪萍 | Natto biological acid preparation |
| CN102986907A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Dried orange peel and toufu ball |
Non-Patent Citations (1)
| Title |
|---|
| 常之林.宝庆猪血丸子.《中华风味美食》.成都时代出版社第1版,2012,第44页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103461518A (en) | 2013-12-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461518B (en) | Blood ball and production method thereof | |
| CN103975988A (en) | Folk delicate-flavour shrimp pastry and preparation method thereof | |
| KR20140060651A (en) | Method of manufacturing meat products | |
| KR20190064153A (en) | Tea-bag for meat soup and method for preparing the same | |
| CN102669691B (en) | Health-care freeze-dried beef offal and preparation method thereof | |
| CN104351354A (en) | Preparation method of dried peanut bean curd | |
| RU2456826C2 (en) | Method for production of protein-vitamin-mineral concentrate | |
| CN102100345A (en) | Health-care leisure food with purple sweet potatoes as major ingredients | |
| KR101844143B1 (en) | Cooking method of Boiled duck broth and boiled chicken broth fermented with mulberry leaves and Rhus vemiciflua Boiled duck broth and boiled chicken broth | |
| KR20180046561A (en) | Traditional oriental medicine composition comprising extract of astragalus root and lycium chinense miller for aging of boiled duck | |
| KR101182696B1 (en) | Bean curd using abalone and the manufacturing method thereof | |
| CN109452580A (en) | A kind of leisure river snail food | |
| CN102551015B (en) | Method for making fresh fish offal sauce | |
| KR101194142B1 (en) | Maturing method for abalone using the abalone broth and soybean paste composition | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| CN101133884A (en) | White turnip pork balls manufacturing method | |
| CN104621674B (en) | A kind of solid ginger beverage and preparation method thereof | |
| CN105995509A (en) | Cuttlefish juice noodles and preparation method thereof | |
| KR101170227B1 (en) | Manufacturing method for kimchi using the abalone | |
| CN100469267C (en) | Poultry blood health soup | |
| KR20210006699A (en) | Method for cooking kimchi sundae soup | |
| CN108077789A (en) | A kind of compound fruit and vegetable low fat sausage and preparation method thereof | |
| CN106616385A (en) | Wrapped steamed dish and making method thereof | |
| KR100694287B1 (en) | Boiled fish paste having improved flavor and nutriment and process for preparing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170704 Address after: 650093 Ring Road in Yunnan city of Kunming province No. 50 Kunming University of Science and Technology Xinying Campus Patentee after: INDUSTRY MANAGEMENT LTD KUNMING University OF SCIENCE AND TECHNOLOGY Address before: 650093 Kunming, Yunnan, Wuhua District Road, No. 253 Patentee before: Kunming University of Science and Technology |
|
| CP03 | Change of name, title or address |
Address after: Xinying Campus of Kunming University of Science and Technology, No. 50, Huancheng East Road, Kunming, 650000, Yunnan Patentee after: Kunming University of Technology Asset Management Co.,Ltd. Address before: 650093 Xinying campus of Kunming University of science and technology, No. 50, Huancheng East Road, Kunming City, Yunnan Province Patentee before: INDUSTRY MANAGEMENT LTD KUNMING University OF SCIENCE AND TECHNOLOGY |
|
| CP03 | Change of name, title or address | ||
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20131225 Assignee: Yunnan iridium Biotechnology Co.,Ltd. Assignor: Kunming University of Technology Asset Management Co.,Ltd. Contract record no.: X2023530000044 Denomination of invention: A blood ball and its production method Granted publication date: 20150128 License type: Common License Record date: 20230706 |
|
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20131225 Assignee: Yunnan Haojiu Biotechnology Co.,Ltd. Assignor: Kunming University of Technology Asset Management Co.,Ltd. Contract record no.: X2023530000052 Denomination of invention: A blood ball and its production method Granted publication date: 20150128 License type: Common License Record date: 20230802 Application publication date: 20131225 Assignee: Yunnan Liangpinhui Food Co.,Ltd. Assignor: Kunming University of Technology Asset Management Co.,Ltd. Contract record no.: X2023530000046 Denomination of invention: A blood ball and its production method Granted publication date: 20150128 License type: Common License Record date: 20230727 |
|
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20131225 Assignee: Yunnan Lianhua Medical Technology Co.,Ltd. Assignor: Kunming University of Technology Asset Management Co.,Ltd. Contract record no.: X2023530000054 Denomination of invention: A blood ball and its production method Granted publication date: 20150128 License type: Common License Record date: 20230822 |